4 salmon fillets (4 ounce

portions), skin removed

Marinade

2 tablespoons Dijon mustard

2 tablespoons canola oil

2 sprigs fresh tarragon, pulled and roughly chopped

1 clove garlic, minced

Lentil Salad

1 cup dry brown or green lentils, rinsed (use 1 1/2 cups canned black bean or small red beans, rinsed, as quick alternative)

1 bay leaf

2 garlic cloves, peeled and smashed

1 rosemary sprig

1 medium carrot, finely diced

1 celery stalk, finely diced

1/4 cup red onion, very finely diced

1/4 cup parsley, finely chopped

1 tablespoon chopped tarragon

Walnut Vinaigrette

2 tablespoons red onion, minced

2 cloves garlic

1 tablespoon Dijon mustard

1/4 cup rice or champagne vinegar

1/2 cup canola oil

1/2 cup walnuts, toasted and coarsely chopped

1/4 teaspoon pepper

Garnish

Lemon wedges